Butternut Squash Chili

Ingredients:

• 1 Tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp each: cumin, chili powder & ginger
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 2 C butternut squash, cubed
• 3 Cups vegetable broth
• 28 oz Fire Roasted Whole tomatoes, diced or broken up
• (2) 14 oz cans black beans, rinsed, rained
• (1) 14 oz can Northern white beans
• 1 Tbsp balsamic vinegar
• 1 large lime for juice & garnish

Directions:

Saute oil, garlic, onion, celery and spices for 5 minutes ~ until softened.  Add remaining ingredients except lime juice, and simmer for 1 hour.  Serve warm with lime juice and vegan sour cream if you’d like.